**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** ONE OF THE MOST COMMONLY DETECTED MYCOTOXIN IN CEREAL GRAINS AND CEREAL BASED FOOD PRODUCT IS DEOXYNIVALENOL (DON OR VOMITOXIN). DON IS A STABLE CHEMICAL COMPOUND THAT CAN BE TRANSFERRED FROM THE RAW CEREAL GRAINS (E.G., BARLEY, WHEAT AND RYE) TO THE FINISHED FOOD PRODUCTS, WHICH POSE A SUBSTANTIAL HEALTH RISK TO THE CONSUMER. THE COMMON WAY TO CONTROL DON IN FOOD MANUFACTURE IS TO AVOID THE UTILIZATION OF DON INFECTED CEREAL GRAINS, WHICH OFTEN TIME IS NOT APPLICABLE. FOR EXAMPLE, PREVIOUS STUDIES HAVE SHOWN THAT DON LEVELS CAN INCREASE DURING THE MALTING OF SO-CALLED CLEAN GRAINS AND THAT NEWLY PRODUCED DON CAN BE TRANSFERRED TO BEER AT VERY HIGH LEVELS OF RECOVERY. FOOD PROCESSING IS AN ESSENTIAL VALUE-ADDING ACTIVITY FOR CEREAL GRAINS. IT IS ALSO THE LAST DEFENSE STEP TO PREVENT MYCOTOXIN CONTAMINATION IN FOODS FOR HUMAN CONSUMPTIONIN ORDER TO ENSURE THE QUALITY AND SAFETY OF CEREAL PRODUCTS. THEREFORE, IT IS OF GREAT URGENCE TO DEVELOP ANTIFUNGAL AND MYCOTOXIN INHIBITION STRATEGIES THAT CAN BE APPLIED DURING FOOD PROCESSING. THE RECENT STUDIES FROM MY LABORATORY HAVE DEMONSTRATED THAT CERTAIN FLAVOR OIL HAVE STRONG ANTIFUNGAL AND FUSARIUM MYCOTOXIN INHIBITORY ACTIVITIES. HOWEVER, THE UNDERLINE MECHANIMS FOR SUCH ACTIVITIES REMAIN TO BE ADDRESSED. THIS PROPOSAL SEEKS TO UNDERSTAND THE MECHANISM OF ACTIONS OF ANTIFUNGAL AND MYCOTOXIN INHIBITORY ACTIVITIES OF FLAVOR OIL FOR IMPROVING THEIR EFFICACY AS ANTIFUNGAL AGENTS DURING MALTING PROCESS. THE FINDINGS FROM THE PROPOSED RESEARCH WILL SHED THE LIGHT ON IMPROVING FOOD SAFETY DURING FOOD SUPPLY CHAIN BY PROVIDING MYCOTOXIN MITIGATION STRATEGIES THAT CAN BE APPLIED DURING FOOD PROCESSING.